Print

Easy Arroz con Pollo

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Comfort food doesn’t get easier—or more flavorful—than this Easy Arroz con Pollo! 🍗🍚 Juicy chicken, tender rice, and savory spices simmer together in one pot for a cozy, colorful meal anyone can make. 🫑🧅 With simple steps and bold Latin flavor, this dish is perfect for beginner cooks and weeknight dinners. It’s hearty, satisfying, and totally fuss-free. Just a few ingredients, one pan, and you’ve got a family favorite in the making! 🌶️✨

Ingredients

Scale

  • 1 cup sliced red bell peppers

  • 1 cup sliced green bell peppers

  • 1 cup sliced yellow onion

  • 1 tablespoon oil (vegetable, canola, or olive oil)

  • 1 pound thinly sliced boneless, skinless chicken breasts (you can also use chicken tenders)

  • ½ cup melted white queso sauce (divided use)

  • 4-ounce can green chiles

  • 2 tablespoons chipotle sauce

  • 1.25-ounce packet fajita seasoning

  • 2 packets Spanish-style rice (or homemade Spanish rice, see variations below)

  • 1–2 tablespoons chopped cilantro (optional, for garnish)

Preparation Notes

  • The bell peppers and onions should be sliced evenly for uniform cooking.

  • If you prefer a spicier dish, feel free to add more chipotle sauce or include some extra jalapeños when cooking the vegetables.

  • For a more customized version of the dish, you can opt for beef, turkey, or chicken thighs instead of chicken breasts. These substitutions may change the flavor profile slightly but will still result in a delicious meal.

Instructions

  • Sauté the Vegetables
    In a large skillet, heat 1 tablespoon of oil over medium heat. Add the sliced red bell peppers, green bell peppers, and yellow onion. Sauté for about 6 minutes, stirring occasionally, until the peppers and onions are soft and slightly caramelized. This step brings out the natural sweetness of the vegetables, which will complement the savory chicken and spices.
  • Cook the Chicken
    Add the thinly sliced boneless, skinless chicken breasts to the skillet with the cooked vegetables. Sauté for 4-7 minutes or until the chicken is fully cooked and the juices run clear. Make sure to stir occasionally to avoid burning. The chicken should be golden brown on the outside and tender on the inside.
  • Add the Flavorings
    Once the chicken is fully cooked, add ⅛ cup of the melted white queso sauce, the 4-ounce can of green chiles, 2 tablespoons of chipotle sauce, and the fajita seasoning packet. Stir well to combine all the ingredients, ensuring the chicken is coated with the sauce and seasoning mixture. Heat everything together for another 2-3 minutes until the flavors meld and the sauce is warm.
  • Prepare the Rice
    While the chicken and vegetable mixture is cooking, prepare the Spanish rice according to the package instructions. Most pre-packaged rice options require you to bring water to a boil, then simmer until the rice is cooked through. If you’re using homemade Spanish rice, you can sauté the rice in oil with garlic and onion before adding broth and cooking it to perfection.
  • Assemble the Dish
    Once the rice is ready, serve the chicken and vegetable mixture over the rice. Drizzle the remaining melted queso sauce over the top, and garnish with chopped cilantro for a fresh, herby finish. The creamy queso sauce adds a rich layer of flavor that complements the tender chicken and spicy chipotle seasoning.

Notes

  • How to tell if chicken is cooked through: When cooking chicken, always check to make sure the juices run clear, not pink, when pierced with a fork. The internal temperature should reach at least 165°F (74°C) if you’re using a meat thermometer.
  • Substituting ingredients: If you don’t have fajita seasoning, you can make your own by mixing chili powder, cumin, paprika, and garlic powder. If you’re out of chipotle sauce, a little bit of smoked paprika can provide a similar smoky flavor.
  • Troubleshooting overcooked veggies: If you accidentally overcook the vegetables and they become too soft or mushy, don’t worry. You can easily salvage them by adding a touch of acidity (such as lime juice) or a pinch of salt to enhance their flavor.
  • Prepping efficiently: To save time, chop the vegetables and slice the chicken before you start cooking. You can even pre-melt the queso sauce to avoid delays when adding it to the dish. Organizing your ingredients ahead of time can make the cooking process feel less stressful.
  • Cooking rice: If you’re not using pre-packaged Spanish rice, homemade rice is easy to prepare. Simply sauté the rice in a little oil with onions and garlic, then add chicken broth (or water and a bouillon cube) for flavor. Allow it to simmer until the rice is cooked through and fluffy.

Find it online: https://inarecipes.com/easy-arroz-con-pollo/